Gimme somma that sweet, Sweet Poppy Seed Slaw

Last week I made kimchi, and I had too much cabbage. The result was this lovely slaw, which I have been eating all week. (Hint: the dressing is great on its own and keeps well in the fridge, too.)

Sweet Poppy Seed Slaw

1/2 head green (or red, or mixed) cabbage, thinly sliced
1 small carrot, shredded
1 tablespoon chopped red onion

poppy seed dressing:
1/4 cup white wine vinegar or champagne vinegar
2 tablespoons sugar
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon grainy mustard
3 teaspoons mayonnaise
1/4 cup olive oil

Combine all dressing ingredients and whisk thoroughly.  Add vegetables and stir to coat evenly.  Refrigerate at least one hour (and then give it another stir) before serving.

What's it good with? 

Last week's Vegetarian Red Beans and Rice recipe

Kalua Pork

On top of fish tacos